Tomato-Peach-Plum Crisp 6.000
Top Tomato 2010 finalist Aug 11, 2010

Right now, peaches and plums as well as tomatoes are flooding farmers markets, so Betsy Garside had a thought: What about mixing the three, in a dessert that resembles a summer sunset? The fruit holds center stage; a simple crisp topping adds just enough crunch to be interesting.

Servings: 6
  • 1 pound (about 3 medium) ripe tomatoes, cored and cut into thin wedges (about 3 cups)
  • 1 1/2 pounds (2 of each) mixed peaches and red plums, peaches peeled and both fruits thinly sliced (about 3 cups; Garside uses 1 pound of peaches and 1/2 pound plums)
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 7 tablespoons flour
  • 1/3 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup pecan halves
  • 5 tablespoons chilled salted butter, cut into half-inch pieces


Preheat the oven to 375 degrees. Have a deep-dish pie plate at hand.

Combine the tomatoes and stone fruit in a large bowl. Add the sugar and cornstarch; toss to coat evenly. Pour the mixture into the pie plate.

Combine the flour, brown sugar, cinnamon, nutmeg and pecans in the bowl of a food processor. Pulse 3 or 4 times, until the nuts are finely chopped. Add the chilled butter, and pulse about 5 times, just until the butter is chopped. (If you start to see clumps, stop. You're headed for cookie dough.)

Spread the topping evenly over the fruit. Transfer the pie plate to a baking sheet wide enough to catch drips.

Bake for 35 to 45 minutes, until the topping is lightly browned and the fruit is bubbling.

Serve warm or at room temperature.

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Recipe Source

From Betsy Garside of Washington.

Tested by Amanda Erickson.

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